Raspberry Rally Cookies (Girl Scout Copycat Recipe)

small white plate with homemade raspberry rally cookies and fresh raspberries

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Thin, crisp raspberry wafer cookies dipped in chocolate, Raspberry Rally cookies are the "sister cookie" to beloved Girl Scout Thin Mints. 


Units Scale

For the Raspberry Wafer Cookies

  • 1/2 cup vegetable shortening, i.e. Crisco
  • 3/4 cup sugar
  • 1/4 cup vegetable oil
  • 3 tablespoons corn syrup
  • 1 teaspoon raspberry extract (or substitute strawberry or lemon extract)
  • 1/4 cup dehydrated raspberry powder (or whole freeze-dried raspberries ground to a fine powder)
  • 1/2 teaspoon baking soda
  • 6 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 3/4 cups flour
  • 2-3 teaspoons water

For the Chocolate Coating

  • 4 tablespoons Dutch process cocoa
  • 4 tablespoons melted refined coconut oil
  • 1 1/2 cups powdered sugar
  • Pinch of salt
  • 5 tablespoons hot water


  1. Make the raspberry cookie dough: in the bowl of a stand mixer (or in a large mixing bowl) cream together the shortening and sugar. Add oil, corn syrup, and raspberry extract, and mix until combined. Then add the raspberry powder, baking soda, cornstarch, and salt. Add the flour and mix on low speed until just combined. Then, add the water 1 teaspoon at a time until the dough holds together when pressed. Form the dough into a ball, flatten it slightly into a disk shape, and wrap it in plastic wrap. Refrigerate for at least 1 hour or overnight.
  2. Stamp and bake cookies: preheat the oven to 325 °F. Roll out the dough on a sheet of parchment paper to ¼ inch even thickness.* Using a small scalloped cookie cutter, stamp circles out of the dough. Use an icing spatula (or similar) to carefully transfer the cookies to a sheet tray lined with parchment paper, spaced evenly apart with about 2 inches in between.* Bake for 9-10 minutes and let cookies cool on the tray before dipping. 
  3. Make the chocolate coating: combine cocoa, coconut oil, powdered sugar, and salt in a medium mixing bowl. Then add the hot water and whisk until totally smooth. Adjust the consistency with extra water if needed (it should be pretty thin). 
  4. Dip the cookies into the chocolate coating one at a time. Use a spoon or spatula to completely cover the cookie and wipe off excess chocolate. Then use a fork to carefully transfer the cookies to a wire rack to dry and allow the coating to harden for at least 1 hour.*


  • The dough is very crumbly, like wet sand, but holds together when pressed.
  • If the dough is sticking, coat the parchment, rolling pin, and cookie cutter with a little bit of flour. (The dough is pretty oily though so it shouldn’t stick, even without flour.)
  • Optional tips: Poke dots in the cookies with a toothpick or skewer for lookalike! And place the tray of unbaked cookies in the freezer or refrigerator for 30 minutes before baking to help hold their shape.
  • About 20 minutes after coating the cookies in chocolate (when they are partially set) use a fork to gently shift the cookies on the wire rack. This will prevent them from sticking to the rack and breaking once the chocolate is fully hardened.